Funky Portobello Eggs Benedict: A Breakfast Adventure

Why start your day with the same old boring high-carb breakfast when you can embark on a culinary adventure? Say hello to Portobello Eggs Benedict – a fun, delicious, and protein-packed twist on the classic dish. Imagine a marinated and roasted Portobello mushroom cap stepping in for the English muffin – it’s like Eggs Benedict went on a fitness retreat and came back looking fabulous! Ready to join the breakfast revolution? Let’s get cooking!

What You Need

Serves 4

For the Marinade:

• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon minced garlic
• 1 Tablespoon minced shallot
• Sea salt and black pepper
• 1 teaspoon dried basil

For the Creamy Mustard Sauce:

• 2 Tablespoons coconut cream
• 1 Tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 Tablespoon fresh chives, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon water

For the Benedicts:

• 4 Portobello mushrooms
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup baby spinach

Instructions

1. Marinate Those Mushrooms!
   • In a medium bowl, whisk together the marinade ingredients until they’re a saucy symphony.
   • Wash those Portobellos and remove the stems – we’re giving them a makeover!
   • Place the mushrooms in a ziplock bag with the marinade. Let them soak up the flavors for 30 minutes, giving them a little shake halfway through.
2. Mix the Mustard Magic!
   • In another medium bowl, combine all the creamy mustard sauce ingredients.
   • Stir until smooth and creamy, then pop it in the fridge to chill out.
3. Roast to Perfection!
   • Preheat your oven to 400°F. Lightly grease a rimmed baking sheet with olive oil – don’t be shy!
   • Lay the marinated mushrooms on the pan and roast them for 20 minutes, flipping halfway through. They’ll come out all tender and delicious.
4. Poach Like a Pro!
   • In a large saucepan, bring 2 inches of water to a gentle simmer (no boiling allowed!). Add the vinegar – it’s poaching time!
   • Crack each egg into a cup, then gently slip it into the simmering water. Cook for 2-3 minutes until the whites are set but the yolks are still dreamy. Use a slotted spoon to rescue the eggs.
5. Assemble the Benedicts!
   • Time to plate up! Start with a roasted Portobello, add a handful of baby spinach, top with a perfectly poached egg, and finish with a generous dollop of creamy mustard sauce.
   • Take a moment to admire your masterpiece, then dive in and enjoy!

Nutrition (Per Serving)

297 calories, 12g fat, 2g carbohydrate, 172mg sodium, 2g fiber, and 7g protein

There you have it – a breakfast dish that’s as fun to make as it is to eat! Portobello Eggs Benedict is the perfect way to start your day with a burst of flavor and a boost of nutrition. Enjoy every bite!